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Gluten Free Carrot Cake Donuts

michaelburck
These easy and healthy baked carrot cake donuts are topped with a quick cream cheese frosting! This recipe is perfect for dessert or an easy sweet snack! Made with a mix of almond flour and coconut flour, and a dairy free cream cheese, they’re dairy free and gluten free too!
Prep Time 45 minutes
Cook Time 55 minutes
Course Dessert
Servings 8 donuts

Ingredients
  

  • 1 ¼ cup blanched almond flour
  • 2 tablespoons coconut flour
  • ½ teaspoon baking soda
  • 1/8 teaspoon salt
  • 2 teaspoons cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground ginger
  • 2 eggs, at room temperature
  • 1/3 cup coconut oil, melted, and cooled
  • 1/3 cup maple syrup
  • 2 teaspoons vanilla
  • ½ cup carrots, grated
  • 1/3 cup walnut, finely chopped

Instructions
 

  • Preheat the oven to 350 degrees F. Spray donut pan with cooking spray.
  • In a medium bowl, mix the dry ingredients (almond flour through nutmeg). Set aside.
  • In a large bowl, whisk together eggs, coconut oil, honey, and vanilla.
  • Fold the dry ingredients into the wet ingredients until just combined. Then gently fold in grated carrots and walnuts.
  • Place batter into a large ziplock bag (or piping bag). Trim off one of the corners and pipe batter into the donut tins.
  • Bake in the oven for 15-20 minutes or until a toothpick inserted in the center comes out clean.
  • Let donuts cool for 5 minutes in the pan and then remove to a wire rack to let the donuts cool completely. (Don’t frost until completely cool or frosting will slide right off!)
  • For the cream cheese frosting: Using an electric mixer, mix frosting ingredients until thoroughly combined. If too thick add more almond milk, until you reach desired consistency.
  • Spread frosting evenly over donuts.

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